Sole Poached in White Wine: Worthy of Monet’s Table

Impressionist painter Claude Monet ate his main meal at 11:30 a.m. so he could take advantage of the afternoon light. Monet would get upset if his talented cook, Marguerite, served the meal a few minutes late. Author Claire Joyes and photographer Jean-Bernard Naudin document the artist’s love of food in “Monet’s Table: The Cooking Journals of Claude Monet,” one of the most beautiful cook books ever published.

Monet adored fresh fish, especially pike from his fish pond. The cook book has lots of fish recipes, including Filet de sole a la Veron. The fish sauce – egg yolks, fish broth, wine, butter and herbs – is made first. Then the fish is dredged in flour and melted butter and broiled.

INGREDIENTS: 1 1/2 pounds sole, 1 tablespoon olive oil, 1 medium onion (chopped), 1 teaspoon salt, 1/8 teaspoon lemon pepper, 1 garlic clove (peeled), 3/4 cup chopped canned tomatoes (drained), 1 tablespoon chopped fresh parsley, 1/4 cup dry white wine, 1/4 cup fat free half and half, 1 tablespoon soft butter, 1 tablespoon Wondra flour

Copyright 2006 by Harriet Hodgson.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former “Rochester Magazine” in her home town of Rochester, MN. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.